Lefse
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 188.2
- Total Fat: 6.4 g
- Cholesterol: 16.6 mg
- Sodium: 317.5 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.7 g
- Protein: 3.5 g
View full nutritional breakdown of Lefse calories by ingredient
Introduction
Lefse is a very traditional round, flat bread made from potatoes that originated in Norway.Traditional tools for making lefse include large, hot griddles, potato ricers, long, flat spatulas called lefse turners, and heavy, grooved rolling pins. It can be eaten with many toppings, including jam, sugar, cinnamon, and butter, or it can be eaten plain. It is commonly made for Christmas by Scandinavian families around the world. Lefse is a very traditional round, flat bread made from potatoes that originated in Norway.Traditional tools for making lefse include large, hot griddles, potato ricers, long, flat spatulas called lefse turners, and heavy, grooved rolling pins. It can be eaten with many toppings, including jam, sugar, cinnamon, and butter, or it can be eaten plain. It is commonly made for Christmas by Scandinavian families around the world.Number of Servings: 30
Ingredients
-
5 lbs. Russet Potatoes (or 12 cups-riced)
4 tsp. Salt
1 Cup Butter
1/4 Cup Sugar
3 Cups Flour
Directions
1. Peel, wash, and halve potatoes. Place in boiling water for 40 minutes.
2. Drain water and mash potatoes, keeping them over heat to dry them out some.
3. Rice potatoes into a bowl with a potato ricer.
4. Stir in all other ingredients except flour and place in refrigerator to cool. (one reason why the recipe takes more time)
5. Once thoroughly cooled, add flour and form dough into 1/3 cup-sized patties.
6. With a rolling pin, flatten patties to 9-12 in. wide, using LOTS of flour so they do not tear or stick. Keep patties in the refrigerator until just before you roll them to reduce stickiness.
7. Using a lefse turner, carefully lift the lefse onto 500º Fahrenheit griddle. Flip once air bubbles are large and light brown spots appear, or 20 seconds.
8. Once the lefse is done on each side, remove and place between two clean plastic bags with towels over top. Leave lefse here to steam until cooled.
Enjoy!
Number of Servings: 30
Recipe submitted by SparkPeople user STRAWBRRY.
2. Drain water and mash potatoes, keeping them over heat to dry them out some.
3. Rice potatoes into a bowl with a potato ricer.
4. Stir in all other ingredients except flour and place in refrigerator to cool. (one reason why the recipe takes more time)
5. Once thoroughly cooled, add flour and form dough into 1/3 cup-sized patties.
6. With a rolling pin, flatten patties to 9-12 in. wide, using LOTS of flour so they do not tear or stick. Keep patties in the refrigerator until just before you roll them to reduce stickiness.
7. Using a lefse turner, carefully lift the lefse onto 500º Fahrenheit griddle. Flip once air bubbles are large and light brown spots appear, or 20 seconds.
8. Once the lefse is done on each side, remove and place between two clean plastic bags with towels over top. Leave lefse here to steam until cooled.
Enjoy!
Number of Servings: 30
Recipe submitted by SparkPeople user STRAWBRRY.
